SALMA is one of the easiest ingredients to work with, and perfect for those evenings when you don't feel like cooking forever. That doesn't mean it can't look amazing! By combining orange SALMA with green avocado and yellow mango you get a visually appealing as well as tasty dish. All it needs is a classic ponzu sauce and you are ready to dine. If you can get the Thai or Pakistani mango you will get an even sweeter and better flavor to this meal.
400 g SALMA
1 mango (preferably Thai or Pakistani)
Fresh coriander and/or spring onions
For the ponzu sauce:
1 dl soy sauce
2 tbsp rice vinegar
1 tbsp acacia honey
1 lime, squeezed
1 red chili, chopped
1 clove of garlic, chopped
a small piece of ginger, chopped
fresh coriander, chopped
Slice the salmon, avocado and mango in as equal slices as possible. Roughly 5 mm thick. Line them up in a circle. Chop some fresh coriander and/or spring onions and sprinkle over along with some sesame seeds.
For the ponzu sauce mix all ingredients except for coriander and sesame seeds. Use a stab mixer to make it a finer sauce. Strain to remove the larger pieces and the foam, or just keep all the goodies in there. Decorate with fresh coriander and sesame seeds.
Impress your friends!
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